Pressure Cooker Chicken Tortilla Soup

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 tsp Garlic powder
  • 1 Lg. sweet onion
  • 1 Lime
  • 1 Lime, wedges

• Canned Goods

  • 6 cup Chicken broth, low-sodium
  • 3 tbsp Tomato paste

• Condiments

  • 1 Pico de gallo

• Baking & Spices

  • 2 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 1/3 cup Masa corn flour
  • 2 tbsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Greek yogurt or sour cream, Non-fat plain

• Other

  • OPTIONAL GARNISHES

Found on thecreativebite.com

Description

Ingredients

• 6 c. low sodium chicken broth
• ⅓ c. Masa corn flour (you can substitute all-purpose flour)
• 2 Tbsp. tomato paste
• 2 Tbsp. paprika
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 Tbsp. cumin
• 1 tsp. cayenne pepper
• 3 Tbsp. taco seasoning
• ½ tsp. salt
• 1.5 lb. boneless skinless chicken breasts
• 1 lg. sweet onion, diced
• 1 lime, juiced
• OPTIONAL GARNISHES
• Non-fat plain Greek yogurt or sour cream
• Avocado
• Tortilla chips
• Cilantro
• Pico de gallo
• Lime wedges

Directions

• Whisk the corn flour, tomato paste and spices into 1 cup of chicken broth until smooth. Add the remaining chicken broth to your electric pressure cooker along with the flour mixture and mix until well combined.
• Add the chicken and onion and seal the lid. Cook on high pressure for 10 minutes.
• Using a quick release method, release the pressure from the pot. Remove the chicken breasts and on a plate or cutting board, shred them using two forks. Return the shredded chicken to the pot along with the lime juice and serve immediately with the optional garnishes.